Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the peppers on an oiled roasting tray.
While the oven is heating up, put the peppers in for about 20 minutes until soft. Remove from the oven and leave until cool enough to handle. Slice into thick slices, discarding the stalk, skin and seeds, and set aside.
Meanwhile, heat 1 tablespoon of the olive oil in a large, heavy-based pan. Add the onion, garlic and oregano and cook until soft. Add the tomatoes, vinegar and wine. Season. Reduce the heat and simmer for 10 minutes.
Heat a non-stick griddle pan until hot. Grill the courgettes, aubergines and peppers in batches until grill lines appear.
Layer the vegetables in a 1.5-litre ovenproof dish with the tomato sauce and sliced goats' cheese.
Whiz the bread and parmesan with the remaining 1 tablespoon oil and the parsley in a food processor until coarsely chopped and sprinkle over the layered vegetables.
Bake in the oven for 20-30 minutes until cooked through.
Cook's tip: Make this tasty bake in advance then pop in the freezer for an easy supper when you have no time. To freeze: Prepare up to and including step 6. Chill the unbaked dish and then freeze. Thaw completely and bake for 20-30 minutes until golden.
* Please note, this recipe is not suitable for vegetarians as it contains parmesan.